Description
Sweet, tangy, and totally party-ready — these cranberry-glazed meatballs come together in a flash and scream holiday cheer. Toss frozen pre-cooked meatballs into a glossy cranberry-chili sauce, simmer until everything’s sticky and warmed through, and you’ve got an appetizer that disappears fast. Who’s bringing the toothpicks?
Ingredients
Scale
Sauce
- 1 (14 oz) can jellied cranberry sauce
- 1 (12 oz) bottle chili sauce
- 1/4 cup packed brown sugar
- 1 tsp garlic powder
- 1/2 tsp freshly ground black pepper (or to taste)
Meatballs
- 1 (about 32 oz) bag frozen pre-cooked meatballs (beef or turkey work great)
Garnish (optional)
- Chopped parsley or fresh rosemary for color
Instructions
- Make the glaze: In a large skillet or medium saucepan, combine the jellied cranberry sauce, chili sauce, brown sugar, garlic powder, and black pepper. Warm over medium heat, stirring until the mixture becomes smooth and the sugar dissolves, about 3–5 minutes.
- Add the meatballs: Drop the frozen meatballs into the sauce and stir so each one gets coated.
- Simmer to finish: Lower the heat to medium-low, cover, and let everything simmer for 15–20 minutes, stirring occasionally, until the meatballs are heated through and the sauce thickens slightly.
- Serve: Spoon into a serving bowl or transfer to a slow cooker set to “warm” for party service. Sprinkle with chopped parsley or rosemary if using. Serve with toothpicks — people will thank you.
Notes
- Quick Tips & Variations
- No thawing required — toss them in straight from the freezer.
- Want more zip? Stir in 1 tablespoon Dijon mustard or a splash of orange juice for extra brightness.
- For chunkier texture, use whole-berry cranberry sauce instead of jellied.
- Keep warm easily — place the finished dish in a slow cooker on low or warm during your event.
- Homemade meatballs? Cook them first (bake or pan-fry) then add to the sauce and simmer.
- Storage
- Cool leftovers, store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the slow cooker with a splash of water if the sauce tightens up.
Nutrition
- Serving Size: 3–4 meatballs
- Calories: 260
- Sugar: 15g
- Sodium: 470mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 35mg